Bread pudding was originally intended as a way to make use of stale bread. Modern conveniences help keep stale bread out of our kitchens, but bread pudding remains as delicious a treat as it always was. This recipe’s comforting blend of sweet and savory flavors make for an ideal dessert or treat, though you’ll likely need to let your bread sit out long enough to achieve the staleness that inspired it.
One day in advance of making the recipe, bread should be cut into cubes and left out, exposed to air, to become stale.
Begin by mixing all topping ingredients together in a bowl until well combined. Set topping aside.
In a large mixing bowl, beat eggs with half and half, sugar, and vanilla. Pour this over the cubed bread and let soak for 30 minutes. While soaking, coat the inside of six 8-ounce ramekins with ½ stick melted butter. Divide the well-soaked bread mixture between the ramekins and layer topping atop each. (Note: you can also bake the entire bread mixture in a single casserole dish, as pictured here.) Bake at 350˚F in a preheated oven for 35-40 minutes, or until set.
Once set, remove from oven and let cool before serving.
1Alternatively, sugar can be omitted to create a less-sweet base recipe, then bread pudding can be served with warm maple syrup drizzled on top.
2If using plain brioche, amend ingredients to increase sugar to 2 cups, and add 2 tablespoons of ground cinnamon to the egg batter.
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